How to pickle red peppers Methods and techniques for pickling red peppers

It's time for red peppers to be sold in large quantities. Many people like to pickle them and store them so that they can eat delicious red peppers all year round. But how should these fresh red peppers be pickled? How can they be pickled to make them taste best? Let me tell you.

How to pickle red peppers

Pickled red pepper method 1

There is a very simple way to pickle red peppers. If you have a kimchi jar at home, you can directly wash the red peppers with clean water, remove the stems and surface moisture, and put them into the kimchi soup to pickle. After five to seven days, the red peppers will be flavored and the simple version of pickled red peppers can be taken out and eaten.

Pickled red pepper method 2

1. Red peppers can also be chopped and pickled. You need to prepare one kilogram of red peppers, two hundred grams of garlic, fifty grams of salt and one hundred grams of ginger, and then prepare a food processor.

2. Wash the prepared red pepper, remove the surface moisture, and chop it into small pieces. Peel the garlic and wash the ginger and remove the moisture. Put them into a food processor and blend them into a paste for later use.

3. Marinate the chopped red peppers with salt for a few hours. After the juice inside is pickled out, add the ginger and garlic paste and mix well. Add the white wine and salt and mix well. Put it into a bottle and seal it. After ten days, the red peppers inside will ferment slightly and you can take them out and eat them. If you can let it ferment for a longer period of time, it will make its taste more tempting.